Prep Time: 15 Min
– Basmati Rice – 1.5 cup – Paneer – 250 gram – Clarified Butter – 1 tbsp – Cashew nut – 1/4 cup – Clarified Butter/Ghee – 2 tbsp – Cumin Seed/Jeera – 1 tbsp – Bay Leaf – 2 – Cardamom – 1 – Cardamom – 1 – Star Anise/Chakraphool – Cloves/Laung – 4 – Black Peppercorns – 5 to 6
Cook Time: 15 Min
Ingredients
– Cinnamon Stick – 2 – Chopped Onion – 1 – Slitted Green chilli – Slitted Red chilli – Chopped Carrot – 1 – Green Peas – 1 cup – Red Chili – 1/2 tsp – Garam Masala – 1 tsp – Salt as per Taste – Cashew nut – Water – 2.50 cup – Lemon Juice – 1/2 tsp – Clarified Butter/Ghee
Ingredients
To make the perfect Instant Matar Paneer Pulao, take 1.5 cups of basmati rice, wash well, and soak for 15-20 minutes.
Next step: take 250 grammes of paneer, cut it into small cubes, and wipe the paneer with the help of tissue. Next step: place a pan on flame, add one tablespoon of ghee for frying, and head well.
Next step: place the paneer cubes into the pan and roast well on medium heat until golden. After the paneer cubes turn golden, transfer them to a plate.
Next step: add 1/4 cup of cashew to the pan and roast well until golden. After the cashews turn golden, transfer them to a plate.
Next step: place a cooker on flame, add two tablespoons of ghee, and heat well. Next step: add 1 tsp of cumin seeds, two bay leaves, one big cardamom, four small cardamoms, 1 star anise, four cloves, 5–6 peppercorns, and two cinnamon sticks, and roast on low flame.
Next step: add one chopped onion and roast on medium heat until it turns a little pink. Next step: add 1 tsp of ginger garlic paste, split green chilli, and roast a little.
Next step: add one chopped carrot, 1 cup of green peas, and roast a little. Next step: add 1/2 tsp of red chilli powder, 1 tsp of garam masala, salt per taste, and mix well.
Next step: add the soaked rice (drain the excess water before adding) and roast for some time. Next step: add roasted paneer and cashew, 2.5 cups of water, and gently mix and boil.
After a boil, add 1/2 teaspoon of lemon juice, close the lid, and cook until a whistle on a high flame. After a whistle, cook for 1 minute on low heat, and after 1 minute, turn off the flame and let the pressure release completely.
After the pressure releases completely, remove the lid, garnish it with chopped coriander, and sprinkle the ghee on top. Now your perfect Matar Paneer Pulao is completely ready, and you can enjoy it.